Brodetto di pesce

Ingredienti

• 1 tablespoon olive oil
• 3 cloves garlic (finely chopped or grated)
• 1/4 teaspoon red pepper flakes
• 3/4 cup (177 ml) dry white wine
• 8 ounces (226 grams) crushed or diced tomatoes or passata
• Salt and pepper to taste
• 1 1/2 pounds assorted seafood (I used seabass, mussels, shrimp, scallops and firm fish . Scrub the shellfish well.)
• 2 teaspoons fresh parsley (chopped)
• Crusty bread for serving

Preparazione

1. 1

   To a large, heavy dutch oven or saucepan, add the oil over medium-low heat. Add the garlic and red pepper flakes, cook for 1 minute without browning. Pour in the wine, stir and allow the wine to reduce slightly. Stir in the tomatoes, salt and pepper (taste for seasoning). Turn up the heat to medium and bring to a simmer.

2. 2

   Add the clams and mussels and stir, cover the pan and steam for 5 minutes until all the shellfish are open.

3. 3

   Season the shrimp, scallops and seabass evenly with salt and pepper, then add to the pan. Stir to coat in the sauce and cook, covered for an additional 5 minutes. If any of the shellfish do not open, discard them.

4. 4

   Serve warm garnished with parsley and bread.